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Author Notes: These almonds are super easy to make and a nice surprising touch to serve with cocktails at a dinner party, or to give as gifts.
You can use many different kinds of nuts for this recipe. I used Marcona almonds here, which were already roasted and salted when I bought them. Cashews also work well as do pecans, or regular almonds--with or without skin, depending on your preference. If you're starting with raw nuts, dry roast them in the pan for 3-5 minutes before you add the sugar, and add a little extra salt at the end, when you add the rosemary. —Ms. T
Makes about 2 cups
- 3/4 pound almonds (about 2 cups)
- 1/2 cup sugar
- 1 1/2 tablespoons fresh rosemary, finely minced
- 1 scant teaspoons sea salt, finely ground
- Place almonds in large saute pan over medium-high heat. Pan should be large enough to accommodate nuts in single layer.
- Add sugar and stir occasionally with a wooden spoon. After 5-7 minutes, sugar will begin to melt.
- Cook for additional 5-7 minutes until sugar and nuts begin to brown, stirring more frequently to avoid burning nuts. Turn off heat when sugar is completely melted and caramelized and nuts are evenly coated and browned slightly. Total cooking time should be about 15 min.
- Add chopped rosemary and salt and stir to combine. Turn contents of pan onto a sheet of tin foil to cool.
- When nuts are completely cool, break them apart slightly, and remove any large clumps of sugar that didn't melt. Place in airtight container and store for up to 5 days.
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.